Pan-Seared Pork Tenderloin with Garlic and Cumin

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork tenderloin medallions pan-seared with a warm garlic and cumin spice crust, finished with a simple pan sauce. This Spanish-inspired pork recipe (gluten free), ready in about 25 minutes, pairs pork tenderloin, garlic cloves, minced, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Spanish cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb pork tenderloin
3 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
1/4 cup chicken broth
1 tbsp fresh lemon juice

Know when the pork is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Slice 1 lb pork tenderloin into 1-inch thick medallions and season both sides evenly with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp smoked paprika.
Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until hot and shimmering.
Step 3: Add the pork medallions to the skillet and sear for 3-4 minutes per side until golden brown and cooked through (internal temp 145°F).
Step 4: Remove the pork medallions from the skillet and set aside on a warm plate.
Step 5: Reduce heat to medium, add 1 tbsp unsalted butter and 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant.
Step 6: Pour in 1/4 cup chicken broth and 1 tbsp fresh lemon juice, scraping up browned bits from the pan and simmering for 2 minutes until sauce thickens slightly.
Step 7: Return the pork medallions to the skillet, spoon sauce over them, and cook for 1 more minute to reheat before serving.